Shaved Asparagus, Bacon & Poached Egg
Serves 2 people
Ingredients:
4 large or jumbo spears of asparagus
2 slices thick cut bacon, cut into ¼ inch pieces
1 poached egg (To poach egg: Bring a small pot of water to a boil. Add a splash of white
vinegar and a heavy pinch of salt. Lower to a simmer, carefully crack your egg into a small bowl and pour it into water. Poach your egg for 2 ½ minutes. Remove with a slotted spoon into an ice bath to stop the cooking.)
Small handful of frisse
Small handful of arugula
2 tbs. toasted breadcrumbs
Dressing
1 small shallot, diced small
2 tbs. sherry vinegar
6 tbs. extra virgin olive oil
Salt & Pepper to taste
Method
Preheat oven to 375 degrees
Make dressing by combining all dressing ingredients in a small bowl and mixing well.
With a vegetable peeler, shave asparagus length wise into long thin strips, discarding the first and last outer skin pieces.
Bring a small pot of water to a simmer on the stove.
Put bacon in a small pan and into the oven for approx. 4 minutes or until bacon begins to crisp and fat renders.
In a bowl combine asparagus, frisse and arugula and season with salt and pepper.
Add enough dressing to coat vegetables
Add bacon along with the fat. Mix gently and arrange into a nest shape.
Place egg into simmering water for 30 seconds to reheat. Strain and blot dry with a clean towel.
Place egg into salad nest.
Top with breadcrumbs, salt, pepper and extra virgin olive oil.
Serve and enjoy!
Featured chef:
Laurence Jossel
Executive Chef, NOPA
www.nopasf.com
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